Executive Chef - K-12 School District | Health & 401k

Compass Group USA; Augusta (GA); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k

PTO

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Job summary

Chartwells K-12, part of Compass Group, is seeking an Executive Chef for our premiere K12 school district in Graniteville, SC. You will lead kitchen operations with creativity and a focus on safety, quality, and nutrition.

The role emphasizes menu development, staff training, and maintaining health standards while delivering engaging dining programs. The ideal candidate has culinary leadership experience, ServSafe is desirable, and a commitment to excellence in institutional food service.

Qualifications

• Associate’s degree desired or equivalent in culinary arts.
• Two plus years of kitchen/culinary management experience.
• Catering experience preferred.
• ServSafe certification is highly desirable.
• Solid knowledge of food trends, sanitation, cost control, and presentation.

Responsibilities

• Develops regular and specialty menus in line with K12 standards and portioning guidelines.
• Trains kitchen staff in food preparation, equipment operation, and safety protocols.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Manages inventory to optimize utilization and ensure vital products are available.
• Ensures health and sanitation compliance and participates in audits.
• Participates in meetings and professional development initiatives.
• Performs other duties to support dining service operations.

Skills

Culinary management

Food safety

Staff training

Menu development

Cost control

Education

Associate degree in culinary arts

Tools

Microsoft Office

Email systems

Job description

Chartwells K-12, part of Compass Group, is seeking an Executive Chef for our premiere K12 school district in Graniteville, SC. You will lead kitchen operations with creativity and a focus on safety, quality, and nutrition.

The role emphasizes menu development, staff training, and maintaining health standards while delivering engaging dining programs. The ideal candidate has culinary leadership experience, ServSafe is desirable, and a commitment to excellence in institutional food service.